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Italian   -   Tuscan Bean And Spelt Soup   adapted from A Fresh Taste of Italy by Michele Scicolone

  • 1 Cup Spelt
  • Salt -- to taste
  • 2 Tablespoons Olive Oil
  • 4 Ounces Pancetta -- finely chopped
  • 1 Medium Onion -- finely chopped
  • 2 Medium Carrots -- finely chopped
  • 1 Stalk Celery -- finely chopped
  • 4 Leaves Sage -- finely chopped
  • 1/2 Teaspoon Marjoram
  • 2 Cans Cannellini Beans -- drained
  • 1 Large Tomato -- finely chopped
  • 1 Clove Garlic -- finely chopped
  • Pepper -- to taste
Directions Place spelt in colander and rinse well. In large saucepan, combine spelt with 4 cups water. Bring to a simmer. Add salt and simmer for about 1 hour or until grain begins to pop open. Heat oil and add pancetta. Cook for 5 minutes. Add onion, carrot, celery, sage and marjoram. Cook until tender about 10 minutes. Stir in beans, tomatoes and garlic. Add 4 cups water and bring to a simmer. Cook for 30 minutes. Strain the soup, reserve liquid. Puree the beans and vegetables in a food processor. Return liquid and puree to the pot. Add cooked spelt, 2 cups water, salt and pepper. Bring to a simmer and cook frequently for 30 minutes. Season with salt and pepper and serve.
Serves 8
Time to Make 0:00

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